Cinnamon Sour Cream Coffee Cake

This recipe is from Amy Sedaris' fantastic I Like You: Hospitality Under the Influence



Ingredients

- 9-inch greased tube pan OR silicone bundt pan

For the cake:
- 2 sticks unsalted butter, room temperature
- 1 1/4 cups of sugar
- 2 eggs
- 1 cup sour cream
- 2 cups sifted flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons pure vanilla extract


For the nut mixture
- 1 cup finely chopped walnuts
- 1/4 teaspoon cinnamon
- 2 tablespoons sugar


Directions
You will be placing this cake in a cold oven, then setting the oven to 350 degrees and baking for 55 minutes.

Beat butter, sugar, and eggs together until light and fluffy. Blend in sour cream, flour, baking soda and baking powder. Add vanilla and blend together well.

For nut mixture, grind 1 cup of finely chopped walnut meats in a small, hand, nut grinder, and mix with 1 1/4 teaspoons of cinnamon and 2 tablespoons of sugar.

If you're using the tube pan, spoon half the batter into the bottom of the pan (it will be very thick), sprinkle half the nut mixture over it, spoon in remaining batter, and sprinkle the rest of the nut mixture over the top. If using a bundt pan, sprinkle half the nut mixture into the bottom, then half the batter, the rest of the nuts, and the rest of the batter.

Place cake in cold oven and bake at 350 degrees for 55 minutes, or until a toothpick inserted into the cake comes out clean.